Description
These Best Christmas Stuffed Mushrooms are a delightful appetizer perfect for holiday gatherings. Juicy mushroom caps are filled with a savory mixture of cream cheese, Parmesan, and herbs, then baked to golden perfection.
Ingredients
Scale
Mushrooms:
- 16 large white button mushrooms, stems removed and finely chopped
Filling:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped fresh spinach
- 1/3 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup Italian-style breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons melted butter for drizzling
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean and prepare mushrooms: Clean the mushrooms and remove the stems. Chop the stems finely for the filling.
- Sauté filling ingredients: In a skillet, sauté mushroom stems, garlic, shallot, and red bell pepper until softened. Add spinach and cook until wilted.
- Prepare the filling: Remove skillet from heat and mix in cream cheese, Parmesan, breadcrumbs, parsley, thyme, salt, and pepper.
- Fill mushrooms: Spoon the filling into mushroom caps and place on the baking sheet. Drizzle with melted butter.
- Bake: Bake for 20–22 minutes until mushrooms are tender and tops are golden.
- Serve: Let cool slightly before serving.
Notes
- These mushrooms can be prepped ahead and baked just before serving.
- For a festive touch, top with finely chopped red and green bell peppers or extra Parmesan before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 55
- Sugar: 1 g
- Sodium: 115 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 8 mg
